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As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling. Providing practical and expert insight from an international panel of experts, "Advances in Food Dehydration" encompasses these revolutionary advances and effectively supplies the knowledge base required to optimize natural resources and reduce energy requirements in order to meet growing demand for low-cost, high-quality food products.This title discusses ways to best optimize natural resources. Under the editorial guidance of food engineering and dehydration authority Cristina Ratti, this resource addresses the three biggest challenges associated with food dehydration: the complex nature of food systems together with the deep structural and physico-chemical changes that foodstuffs undergo during processing, the difficulty to define quality in quantitative terms and to develop appropriate control techniques, and the lack of realistic models and simulations to represent the phenomena.
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Taylor & Francis; November 2008
488 pages; ISBN 9781420052534
Read online, or download in secure PDF format
488 pages; ISBN 9781420052534
Read online, or download in secure PDF format
